Food Safety in a Disaster

1. Food Safety in a Disaster Adapted by: Jason M. Behrends, Ph.D., CCS Mississippi State University

2. Course Work • Module I • Facts About Food and Floods • Module II • Preparing Food During a Power Failure • Module III • Meal Preparation and Food Safety After a Flood

3. Module I • Is Food Safe to Eat? • Contact with flood water • Contact with water from broken pipes • Module 1 • Identifies safe food

4. Module I • Undamaged canned foods may be saved • Cleaning methods • Label with permanent ink • Remove paper labels • Wash and scrub • Soak in bleach • Air dry • Dispose can if contacted with waste • When in doubt, THROW IT OUT!

5. Module I • Pantry/Fresh foods should be disposed if contacted by flood water. • Flood water may carry sewage, oil, or other wastes. • If left out, cold foods should be trashed.

6. Module I • Water for Drinking, Cooking, or Cleaning • Consider all water unsafe! • Public Announcements • Boil Water to prevent contamination by: • Viruses • Bacteria • Parasites • Contact local health department

7. Module I • Discard these products • Fresh produce • Jarred foods • Containers with: • Cork • Wax • Pap tops • Peel off tops • Wax seals • Cardboard boxes • Canned foods if: • Dented • Rusted • Leaking • Bulging • Home-canned • Spices/seasonings • Open containers • Dry goods and stables

8. Module I • Consumer Tips • Cold foods <40F • Hot foods >140F • Perishable foods out < 2hrs. • Keep it clean

9. Module I • Power outage • 2-3 hrs. in refrigerator • Freezer • Full freezer – 2 days • Half-full – 1 day • Safe to refreeze with ice crystals

10. Module I • Power Outage • Don’t rely on appearance • Bacteria multiplies after 2 hrs. at room temp. Discard these after two hours above 40F • Raw meat • Milk/cream, yogurt, soft cheese • Cooked pasta • Eggs • Meat pizza/lunch meat • Casseroles • Soups • Mayonnaise • Cookie dough • Cream-filled pastries

11. Module I • Foods generally safe above 40F after a few days • Butter/margarine • Fresh fruits/vegetables • Dried fruits • Jelly, sauces • Hard cheeses • Discard due to signs of mold or odor • Higher temps. = Faster spoilage rate

12. Module I • Clean the kitchen • Scrub and sanitize • Chlorine solution • Sanitize dishes and glassware • Boil metal utensils • Discard wooden and plastic utensils • Including baby bottle nipples and pacifiers • These absorb and hide bacteria • Wash linens in hot water • Use chlorine bleach

13. Module II • During Power Failure • Change cooking and eating habits • No heat • No refrigeration • Limited water • Health risks from contaminated or spoiled food may increase

14. Module II • When preparing food during a power outage, follow these guidelines: • Save Fuel • Conserve Water • Observe Health Precautions • Freezer and Refrigerator Food Safety

15. Module II • Save Fuel • Cook time • Choose foods that cook quickly • Use no-cook (ready to eat) meals • Alternative cooking options • Fireplace • Hot plates • Candle warmers • Camp stoves

16. Module II • Frozen foods • Do not cook unless enough heat is available • Require more heat than canned goods • Leave in freezer if power is off • Canned foods • Commercially canned foods can be eaten from the can • Do not use home canned without boiling for ten minutes

17. Module II • Conserve Water • Save liquids from canned vegetables. • Use these liquids fro water in cooked dishes. • Drain and save juices from canned fruits. • Use the juices for water in salads and drinks.

18. Module II • Observe Health Precautions • Boil water used for cooking for 10 min. • Without refrigeration: • Open only enough for one meal • Some can be kept shortly without refrigeration • Packaged survival foods are safe • Do not serve foods that spoil easily • Ex: • Meats • Hash • Custards • Meat pies

19. Module II • Do not use fresh milk • Canned milk keeps safe for hours • For baby’s milk pen a fresh can for each bottle • Use only disinfected water to mix powdered milk • W/o safe water, use canned or bottles juices

20. Module II • Food Preparation • Eat foods in their original containers • This eliminates sanitation and dishwashing issues

21. Module II • Food Safety of Frozen Foods • Anticipating power failure or flood • Set refrigerator and freezer to coldest • If water enters freezer • Dispose of all foods not sealed airtight

22. Module II • Keep Freezer Closed! • Food may last 2-3 days • Well insulated 4 cu.ft.freezer food will not spoil in <3 days • 12-36 cu. Ft. freezer food will not spoil in <5 days or longer • Open freezer only to move food or add dry ice.

23. Module II • Thawing Rate • When closed most freezers will stay below 40F for 3 days • Thawing rate depends on: • Amount in freezer • Type of food • Temperature of food • Insulation of the freezer • Size of freezer • Do not put hot foods in freezer • Cover and dispose of in 2 hrs.

24. Module II • Emergency measures • KEEP DOOR CLOSED • Move food to locker plant if possible • Check with plant • Wrap and store in cooler • Rush food to plant • Make preparations with plant in advance of an emergency

25. Module II • If locker plant is not available • Leave in freezer and cover freezer • Do not cover air vents • Use dry ice • Can the food

26. Module II • When food has thawed • Food quality is diminished • Red meats are affected less • Food may be refrozen if ice crystals are present • If temp. > 40F, throw away

27. Module II • Treating thawed foods: • Fruits • Refreeze if still good • Fruit starting to ferment is safe • Frozen dinners • Do not refreeze if thawed

28. Module II • Vegetables • Do not refreeze if thawed • Bacteria multiply rapidly • Spoilage begins before odor is present • Refreeze only if ice crystals are present in package • When in doubt, THROW IT OUT!

29. Module II • Meat and Poultry • Unsafe when they start to spoil • Discard if odor is present • Discard above 40F • Discard stuffed poultry • Immediately cooked unspoiled meat or poultry • Cooked meat can be refrozen

30. Module II • Fish and Shellfish • Extremely perishable • Do not refreeze unless ice crystals are present throughout

31. Module II • Dry Ice in a Power Failure • Helps prevent spoiling • More dry ice = longer the food stays frozen • Expensive/ hard to find • Locate a source before a disaster • Can be located from: • Dairy • Cold storage warehouse • Power company can locate a source

32. Module II • Dry Ice Usage • Handling and usage guidelines: • Wear gloves • 2-3 lbs./cu.ft. • Move products from freezing compartment to storage area. • Put board or cardboard on top of food • Put dry ice on top of boards

33. Module II • Dry Ice Usage • Cover Freezer • Do not block air vents • Open windows or doors to let gas escape

34. Module II • Safety of Refrigerated Food After a Power Failure • Meats, poultry, and seafood should be left out no longer than 2 hrs. • If leaving home without ice • Take cold salad ingredients • Eat upon arrive • Throw leftovers away

35. Module II • Safety of Refrigerated Food After a Power Failure • Cook all unspoiled meat immediately and keep above 140F • Large pieces will not spoil as easily • Sausage is easily contaminated • Raw chopped meats spoil quickly • Dispose after 12 hours with no power • Do not trust your sense of smell

36. Module II • Safety of Refrigerated Food After a Power Failure • Milk spoils quickly • Throw it out • Use for baking • Creamed foods and chopped meats spoil quickly and can easily cause foodborne illness. • Any product high in protein and moisture should not be transported without ice

37. Module III • Food Preparation Safety After a Flood • Contaminated foods • Food to discard • Other packaged foods • Foods to keep • Disinfecting cans and glass jars • How much bleach to use for purifying water • Flooded garden produce • Immature produce • Mature produce • Produce disinfecting measures

38. Module III • Flood-Contaminated Foods • Floodwaters carry: • Silt • Raw sewage • Oil • Chemical wastes • Bacteria • Thoroughly examine all food • When in doubt, throw it out!

39. Module III • Food to Discard • Opened containers • Unopened jars with waxy seals • Seasonings/spices • Flour, grains, and sugars • Paper box products • Dented cans

40. Module III • Food to Discard • Do not try to save any of these foods: • Jams sealed with paraffin • Containers with non-sealed lids • Bottled beverages • Foil packages • Fresh fruits and vegetables • Home canned foods

41. Module III • Other Packaged Foods • Metal drums/wooden barrels • Examine for leaks • Destroy containers • Examine foil or cellophane containers • Discard if : • Caked inside • Stained • Any evidence of water contamination

42. Module III • Food to Keep • Safe food: • Undamaged tin cans Boil cans for extra safety • Potatoes • Wash and sanitize • Dry and peel before cooking • Citrus Fruits • Wash and sanitize • Peel and heat to 160F for 10 min. • Apples and fruits that can be sanitized and sealed

43. Module III • Disinfecting Cans and Commercial Glass Jars • Must be sanitized and washed • Inspect and destroy if damaged • Remove labels and all silt • Soak 15 min. in cold chlorine solution • Remove and rinse • Store to avoid further contamination

44. Module III • Other ways to disinfect cans and jars • Immerse in sterilizing solution and rinse • Boil for 10 min., dry and relabel NOTE: Chlorine and other sterilizing solutions are poisonous. Use extreme caution.

45. Module III • Flooded Garden Produce • Some produce will be unsafe to eat • Safety depends on • Kind of produce • Maturity of produce • Time of year • Flooding severity • Flood duration • Water bacterial content • Probability of other contamination

46. Module III • Immature Produce • More than two weeks immature at the flooding time should be safe by ripening time • Disinfect and cook for additional safety before eating

47. Module III • Mature Produce • Avoid using if possibly contaminated unless: • They can be disinfected • Peeled • Thoroughly cooked

48. Module III • Some fruits and vegetable are more susceptible than others to bacterial contamination. • Leafy vegetables are highly susceptible to bacterial contamination • Do not pick contaminated strawberries • Root, bulb, and tuber crops are less likely to be contaminated • Disinfect , peel and cook before eating

49. Module III • Thoroughly wash, disinfect, and cook any produce before eating. • Wash in strong detergent solution • Soak 15-20 min. in chlorine solution • Rinse thoroughly • Peel and cook

50. Questions